PMc’s Caramel Cobbler
- First of all, I recommend real butter for this dessert. The caramel sauce will not cook correctly with a substitute.
- However, you can substitute all-purpose flour the the self-rising flour. To make your own, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. You will need to adjust this ratio for the amount called for in this recipe.
- You can use whole milk, 1% or 2%. Typically, I use 2% milk.
PMc's Caramel Cobbler
Yield 8 servings
PMc's Caramel Cobbler has a decadent, self-made caramel sauce that is smooth and buttery and a crisp, fluffy top crust. A simple dessert with out-standing flavor.
- 1/2 cup real butter (I use salted butter)
- 1 and 1/2 cup self-rising flour
- 1 and 1/2 cup sugar
- 3/4 to 1 cup milk
- 1 teaspoon vanilla (or almond)
- 1 and 1/2 cup packed light brown sugar
- 1 and 1/2 cup hot water
- Ice cream or sweetened whipped cream
- Preheat oven to 350 degrees.
- Melt 1/2 cup butter in 9x13 inch pan.
- In a mixing bowl, combine flour, sugar, milk, and flavoring (vanilla or almond, both are excellent). Stir to combine, then pour over melted butter.
- Sprinkle brown sugar over top of batter.
- Carefully pour hot water over batter. Do not stir.
- Cook 30 to 35 minutes until golden brown.
- Serve warm with ice cream or whipped cream.
- Store in an airtight container in the refrigerator for up to 3 days.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.